Description

“Food As Medicine” is a comprehensive guide that explores the healing potential of various foods and traditional remedies. This extensive resource covers a wide range of topics, including fermentation techniques, herbal and medicinal vinegars, medicinal yogurt, mead, cacao, and apple cider tonics. The book delves into the preparation of popular health elixirs like fire cider, switchels, shrubs, and bone and veggie broths, offering readers a holistic approach to nutrition and wellness.

The guide is structured into distinct sections, each focusing on specific food-based medicinal practices. It includes a wealth of recipes, from fermented turmeric and green elixirs to cognitive enhancers and gut flora boosters. The book emphasizes the importance of traditional wisdom in modern health practices, providing detailed instructions for creating potent tonics, broths, and other healing concoctions.

“Food As Medicine” is an invaluable resource for those interested in natural health, herbalism, and the therapeutic use of food. It combines practical recipes with educational content, making it suitable for both beginners and experienced practitioners in the field of natural medicine and nutrition. The guide offers a unique perspective on how everyday foods can be transformed into powerful tools for maintaining and improving health.  (71 pages)